[Sca-cooks] Black / blood pudding

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Heleen Greenwald:
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>My kid, in an effort to gross me out, wants a recipe for blood
>pudding. I assume he means black pudding.  I've looked through all
>my British cook books and the Brit recipes databases I have, and
>I've come up with squat.
>
>Does anyone have a recipe for Black pudding?
>Thanks
>Phillipa
>(Who will not be grossed out, but won't permit it to be cooked in
>her house either.)

Yeah, I could see that that might be a problem.

Here's a fairly basic version. Some versions call for actual muscle
meat, but most call for at least some starchy element, a fat of some
sort, and, of course, blood.

http://www.recipesource.com/ethnic/europe/irish/00/rec0011.html

The claim is that this is an Irish version, but it seems pretty
similar to English versions. French and German versions seem to call
for less of that starchy element, so are less suitable for
pre-cooking, slicing and frying, which is a common method of serving
in the UK and Ireland. In France and Germany you;re more likely to
see them whole, grilled/broiled or fried, served with applesauce,
mashed potatoes, maybe fried apples and onions.

Black puddings are actually quite good, when well made. For the
uninitiated I recommend either Polish or Ukrainian forms, which
contain both some muscle meat and buckwheat groats, or Latino
morcilla, which is made with rice, onions, spices, meat, fat, and
blood.

Adamantius